The Best Classic Chili is a traditional chili recipe just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
I’ve been playing around with this recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
How To Make Homemade Chili
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let it rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
How To Store
Store in a sealed container in the refrigerator for up to five days. Or, store in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
Pro Tip – Is It Too Spicy?
The brand of chili powder you use will have a huge difference in how spicy your chili will be. Different brands of chili powder have VERY different levels of spiciness.
I always use McCormick Chili Powder (No affiliation) because it is flavorful without being spicy.
More Great Chili Recipes
Find more of my recipes on TikTok
The Best Classic Chili Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder*
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper** -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
Nutrition
Check out all of my great ground beef recipes.
I use this recipe every time I make chili, it is soooo good. I double the recipe bc I am feeding teenagers. I use the whole can of tomato paste, otherwise it will go to waste. I season with salt at the end & end up not using the whole amount. I serve with crackers, sour cream, and cheddar cheese.
I’ve never been able to make a good chili until I used this recipe! I didn’t have kidney beans so I used black beans, and I used diced tomatoes with chili’s, but otherwise stayed true to the recipe. It is excellent! I’ll use this again and again! Thank you!
So satisfying and easy to make at the same time. Loved the easy, straightforward instructions! Will definitely be making this again!
Easy and delicious
Loved loved loved ur 5 star chili recipe and so did the family! DELICIOUS and filling on a cold night, even in Miami we have a few cool nights, lol I’ve made this twice now and it will be my goto every time.
Thank you for sharing
How many does this feed? I tripled the recipe. I need to feed 40.
Thanks.
PS
This recipe is AMAZING!! We’ve enjoyed it many times.
Add chopped garlic cloves . Taste better than making it with powered garlic .
Blend the beans and tomatoes in a blender . Thickens the chili
I absolutely love this recipe it’s my go to!
I made it and my family loved this. It’s a little spicy but tolerable for people who don’t like spicy. I would totally recommend this recipe to my loved ones.
Sooo good. I wanted to keep eating!!! Made it with jalapeno cornbread 😩😋 yum
Your chili recipe is one that I really enjoy. My only complaint is the amount of sugar used in this recipe is a little too much for me. This is my second time to prepare it and I wanted to cut the sugar in half, but forgot. I hope the next time I can remember to make the alteration.
Best chilli recipe. My first time making chilli and never regretted it. Thank you for this awesome recipe.
Easy and best ever. Will make again and again.
This is my go to recipe for a chili base. But I do not use tablespoons of anything, as my mate doesn’t like spicy or strong. I didn’t use sugar and it still seems sweet. I used cut-up steak and stew meat, simmering for about 45 min on low. Then added beans, red kidney, and a can of chili beans black. So the question is, did I make this recipe? Well, Its great, whatever I did! So thanks!
This was a great and easy recipe! Has a great flavor. I’ll probably use less chili powder next time because it was a little spicy, even though I love spicy, but can’t tolerate it like I used too! Thanks for posting the recipe.
Perfect perfect perfect…. Easy peasy and super delicious! Making it again for guests tonight, but will be cutting the sugar in 1/2 ….let the other flavors come through!
After a pantry clean out, I found a few jars of tomato sauce and diced tomatoes nearing expiration so I thought it would be perfect to make chili. Problem is, my kids are so picky! Well, I have to say that this recipe is going into the family rotation as both kids loved them! At first they were like, “argugh I’m not gonna like this” but slowly they helped themselves and finished their bowls. I held back tears of joy lol. My adjustments were 2 teaspoon of sugar instead of 2 tablespoons, no cayenne, no tomato paste. I used chicken bone broth for that thickness, 85/15 ground beef, and about 2 cups of lentils since I didn’t have beans on hand (I probably prefer lentils and will make it that way in the future). My husband also avoids onion likes the plague, but for recipes like this where onion is a must, I blended half an onion in the blender and let it simmer in the pot with olive oil for 5 mins before continuing with the recipe. I also read somewhere long ago that chili tastes better after sitting for a while so I made it in the late morning and cooked it for the time mentioned, then covered it and let it sit on the stove until dinner where I heated it up. Tasted amazing!
In your chili recipe how many people will it serve
I add a little smoked paprika and chipotle adobo sauce to the chili, so good.
My “Go to” Chili for Notre Dame tailgating! Everyone loves it!
I haven’t cooked chili in over 10 years due to not being a fan of it. I decided to give it another try, and this recipe came up first when I googled. It’s delicious! The only tweaks I made were omitting the cayenne and adding more beef broth because I like it a bit thinner.